Vegan Pineapple – Okra Curry

Vegan Pineapple Curry is an option for before workout meal or for a regular meal for lunch or dinner.

This meal contains such an incredible vegetable as Okra. Never have heard about it?

Okra is a flowering plant with South Asian, Africa origins rich in dietary fiber, minerals, and vitamins. Vitamin A which appears in the plant and flavonoid anti-oxidants like beta -carotene, xanthin and lutein which plays an important role in bone growth, cell growth, reproduction and boost the immune system.  The high amount of vitamin C will fuel with the best anti-oxidants fighting free radicals. It contains a good amount of B complex vitamins and Vitamin K which support the skeletal system. What is more, it presents a valuable amount of iron, manganese, magnesium, and calcium. Take Okra under consideration when cooking curries or soups. It tastes delicious.

Get ready : (4 servings)

  • 2 medium potatoes (cut on squares)
  • two handful chestnut mushrooms (cut in half)
  • two handful okra (cut on half)
  • half fresh pineapple (cut on squares) 
  • two medium onions (sliced)
  • 1 inch chopped red chili
  • 1 inch ginger root sliced
  • 1 can coconut milk
  • bunch coriander (chopped)
  • 1/2 lime juice
  • 1 tbs cashew nuts (for serving)
  • Himalayan Salt
  • 1 tbs green curry paste
  • 1 tbs ghee butter / or coconut oil

Preheat the saucepan with coconut oil or ghee butter. When the oil is heated throw in potatoes squares with chili. Season with salt and fry for few minutes, stirring once in a while. Add 50 ml water, turn on medium heat, cover with a lid and cook for 5 minutes. When potatoes are al dente throw in the onion, turning on the maximum heat back on. Fry for 5 minutes. Throw in mushrooms, okra, ginger, pineapple and fry stirring occasionally for another 5 minutes. Add coconut milk, green curry paste, season with Himalayan Salt, stir and cook for another 5 minutes. When vegetables are ready add lime juice. Stir, and try it. Add more salt if needed. If you like it spicier add additional spoon of green curry paste. When the meal is ready, add chopped fresh coriander. Add few cashew nuts when serving. Serve with Basmati rice. I do not exceed the handful of rice per serving.


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